173:
152:
116:
64:
22:
78:
53:
89:. The project works to allow users to contribute quality articles and media files to the encyclopedia and track their progress as they are developed. To participate, please visit the
249:
are where people discuss how to make content on
Knowledge the best that it can be. You can use this page to start a discussion with others about how to improve the "
281:
296:
223:
213:
90:
85:
58:
301:
291:
189:
134:
180:
157:
286:
246:
276:
33:
63:
128:
21:
39:
264:
188:
on
Knowledge. If you would like to participate, please visit the project page, where you can join
257:
124:
172:
151:
270:
250:
185:
115:
77:
52:
15:
114:
242:
123:
This article was accepted on 24 April 2014 by reviewer
184:, a collaborative effort to improve the coverage of
8:
99:Knowledge:WikiProject Articles for creation
146:
102:Template:WikiProject Articles for creation
83:This article was reviewed by member(s) of
47:
19:
148:
49:
282:AfC submissions by date/24 April 2014
7:
297:Low-importance Microbiology articles
178:This article is within the scope of
38:It is of interest to the following
198:Knowledge:WikiProject Microbiology
14:
302:WikiProject Microbiology articles
201:Template:WikiProject Microbiology
86:WikiProject Articles for creation
292:Stub-Class Microbiology articles
171:
150:
76:
62:
51:
20:
218:This article has been rated as
1:
192:and see a list of open tasks.
318:
224:project's importance scale
217:
166:
122:
71:
46:
287:Accepted AfC submissions
181:WikiProject Microbiology
277:Stub-Class AfC articles
119:
28:This article is rated
204:Microbiology articles
118:
96:Articles for creation
93:for more information.
59:Articles for creation
259:Start a discussion
120:
34:content assessment
238:
237:
234:
233:
230:
229:
145:
144:
141:
140:
309:
262:
260:
206:
205:
202:
199:
196:
175:
168:
167:
162:
154:
147:
107:
106:
103:
100:
97:
80:
73:
72:
67:
66:
65:
55:
48:
31:
25:
24:
16:
317:
316:
312:
311:
310:
308:
307:
306:
267:
266:
265:
263:
258:
256:
255:
203:
200:
197:
194:
193:
160:
104:
101:
98:
95:
94:
61:
32:on Knowledge's
29:
12:
11:
5:
315:
313:
305:
304:
299:
294:
289:
284:
279:
269:
268:
244:
243:
240:
239:
236:
235:
232:
231:
228:
227:
220:Low-importance
216:
210:
209:
207:
190:the discussion
176:
164:
163:
161:Low‑importance
155:
143:
142:
139:
138:
121:
111:
110:
108:
81:
69:
68:
56:
44:
43:
37:
26:
13:
10:
9:
6:
4:
3:
2:
314:
303:
300:
298:
295:
293:
290:
288:
285:
283:
280:
278:
275:
274:
272:
261:
254:
252:
248:
241:
225:
221:
215:
212:
211:
208:
191:
187:
183:
182:
177:
174:
170:
169:
165:
159:
156:
153:
149:
136:
133:
130:
126:
125:FoCuSandLeArN
117:
113:
112:
109:
92:
88:
87:
82:
79:
75:
74:
70:
60:
57:
54:
50:
45:
41:
35:
27:
23:
18:
17:
251:Arsenophonus
245:
219:
195:Microbiology
186:Microbiology
179:
158:Microbiology
131:
105:AfC articles
91:project page
84:
40:WikiProjects
271:Categories
247:Talk pages
30:Stub-class
253:" page.
135:contribs
222:on the
36:scale.
129:talk
214:Low
273::
137:).
226:.
132:·
127:(
42::
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
